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Cashew dip with spiced carrot and apricot pickle

Silky cashew dip swirled with bright carrot and sweet-tart apricot.
Warm spice, a gentle chilli kick, and little pops of caper brine.
Serve it as a creamy, colorful spread that disappears fast.

snack ⏱ 25 min 360 kcal / portion 25.0 g carbs / portion (estimated) vegan gluten 🔗 Original source

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Cashew dip with spiced carrot and apricot pickle
v5 · rb0e705f985 20260727Z1751 34.5 ml fine sea salt 300 g raw unsalted cashew 35 g coriander leaf 300 ml water 🍳 bring vinegar, sugar, salt, and water to a boil 🍳 ⏱ 2 min boil the brine pour hot brine over carrot, chilli, apricots, cardamom, coriander and mustard seeds in a jar ⏳ cool the jar of pickles 🍳 ⏱ 1 h soak cashews in boiling water to soften them 🔪 drain soaked cashews 🌀 blend cashews with capers, caper brine, coriander, parsley, olive oil, salt, water and pickle juice until smooth 🍽 spread the cashew dip over a serving plate spoon the pickles over the cashew dip finish with the reserved coriander leaves Cashew Carrot Dip 🥗 300 ml apple cider vinegar 40 g caster sugar 300 g carrot 1 piece red chilli 100 g dried apricot 8 pieces cardamom pod 2 tsp coriander seed 2 tsp yellow mustard seed 1 piece pickle brine 20 g caper 1 tbsp caper brine 30 g parsley leaf 50 ml olive oil 1½ tbsp pickle juice apple cider vinegar, caster sugar 30 ml 200 ml 100 ml 30 g coriander leaf 5 ml fine sea salt 5 g coriander leaf
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Preparation steps

  1. bring vinegar, sugar, salt, and water to a boil
  2. boil the brine for 2 minutes
  3. pour hot brine over carrot, chilli, apricots, cardamom, coriander and mustard seeds in a jar
  4. cool the jar of pickles
  5. soak cashews in boiling water for 1 hour to soften them
  6. drain soaked cashews
  7. blend cashews with capers, caper brine, coriander, parsley, olive oil, salt, water and pickle juice until smooth
  8. spread the cashew dip over a serving plate
  9. spoon the pickles over the cashew dip
  10. finish with the reserved coriander leaves

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